Ingredients
Bean Base
- 1 (14 ounce) can white (cannellini) beans, drained
- 1 tablespoon lemon juice (or more, to taste)
- 1-2 cloves garlic, minced
- Salt & pepper, to taste
- 1/4 cup olive oil
Flavorings
- 3-4 tablespoons sun-dried tomatoes (packed in oil preferred)
- 6 large leaves fresh basil
Instructions
- Prepare the base: Add the drained cannellini beans, lemon juice, minced garlic, and salt & pepper to a food processor. Begin blending on high speed while slowly drizzling in the olive oil until the mixture becomes smooth and creamy, which should take about one minute. Scrape down the sides of the processor bowl to ensure even blending.
- Incorporate the herbs and sun-dried tomatoes: Add the sun-dried tomatoes and fresh basil leaves to the food processor and blend for an additional 30 seconds or until the ingredients are incorporated to your preferred texture. Taste and adjust the seasoning by adding more lemon juice, salt, or pepper as desired, then blend again briefly.
- Serve or chill: You can either serve the dip immediately or chill it in the refrigerator to meld the flavors further. For added richness and presentation, drizzle a little extra olive oil on top before serving.
Notes
- Sun-dried tomatoes packed in oil are preferred for better flavor and smoother blending.
- Adjust garlic quantity according to your preference for intensity.
- This dip pairs well with fresh vegetables, crackers, or toasted bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
